Thanks for the deal OP but I'm going to take a pass. The bolster (part where the blade meets the handle) looks hella uncomfortable for the pinch grip. Looks like blister city... Not sure why they didn't just go w/ a straight bolster

I actually just got this knife (from cutleryandmore.com) and have similar feelings. I'm sure I'll get used to it, but I much prefer something like the bolster on my Wusthof classics (on that subject, I picked up a 5" Wusthof nakiri knife for $50usd at the same time)

I bought a set of knives couple years ago for couple hundred bucks from Amway.. I'm not sure what's the difference between good/cheap/bad knives other than sharpness, what's like it to use a good knife? Or do you have to be into cooking to appreciate these?

I have this knife & also bought the global from costco 2 weeks ago. The global is wayyyy better IMO. Much much lighter so your wrist doesn't get tired after chopping for a while. The blade is thinner so there's less resistance when splitting harder vegetables.

The sharpness of the global when new is on a whole different level. I've read that japanese knives are usually sharpened to 15deg whereas german knives are 20-25deg, the Zwilling was never as sharp as the global even when new.

I regret buying the zwilling and using it for so many years, could've saved my wrists from a lot of wear.

At first, I am sorry for asking on wrong thread but I am not sure where to ask.
I got Zwilling kramer euroline essential knife last time and now I am researching honing steel.
I just wonder if I can use any common honing steel from any brands?
I think I should consider the hardness of knife??
The blade is made of professional FC61 special steel, hardened to approx. 61 Rockwell.
please recommend any cheap and decent honing steel for my knife.

At first, I am sorry for asking on wrong thread but I am not sure where to ask.
I got Zwilling kramer euroline essential knife last time and now I am researching honing steel.
I just wonder if I can use any common honing steel from any brands?
I think I should consider the hardness of knife??
The blade is made of professional FC61 special steel, hardened to approx. 61 Rockwell.
please recommend any cheap and decent honing steel for my knife.

That's a fine knife, and definitely on my list. I believe this one should be a perfect match for that knife but this is from a US site.

The sharpness of the global when new is on a whole different level. I've read that japanese knives are usually sharpened to 15deg whereas german knives are 20-25deg, the Zwilling was never as sharp as the global even when new.

This knife is 15 deg. I too thought they were 20 deg. Maybe they changed it at some point over the years?

I have this knife & also bought the global from costco 2 weeks ago. The global is wayyyy better IMO. Much much lighter so your wrist doesn't get tired after chopping for a while. The blade is thinner so there's less resistance when splitting harder vegetables.

The sharpness of the global when new is on a whole different level. I've read that japanese knives are usually sharpened to 15deg whereas german knives are 20-25deg, the Zwilling was never as sharp as the global even when new.

I regret buying the zwilling and using it for so many years, could've saved my wrists from a lot of wear.

This knife is 15 deg. I too thought they were 20 deg. Maybe they changed it at some point over the years?

Most European-style knives have an edge angle of 15 degrees on each side, so the edge itself is 30 degrees. Zwilling states "12 to 15".
Most Japanese-style knives are 10 degrees per side, so 20 degrees at the edge. Global states "10 to 15 degrees". So they're probably actually very similiar. In any case you can change the angle on any knife if you like. The narrower you make it, the more easily it will slice through food, but the harder the steel needs to be in order to hold it for any length of time (the narrower the edge, the faster the dulling. And the more susceptible to deforming (or chipping if it's really hard steel)).
Zwilling: https://www.zwilling.com/us/en/use-and- ... ening.html
Global: http://globalknives.uk/knife-care/